Pinto Bean and Cheese Enchiladas

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Enchilada sauce (2 cups)
• Cheddar cheese (2 cups, shredded)
• Corn tortillas (12)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Pinto beans (2 cups, cooked)

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
3. Add the cooked pinto beans, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for another 5 minutes.
4. Warm the corn tortillas in a separate skillet or in the microwave to make them more pliable.
5. Spread a spoonful of enchilada sauce on the bottom of a baking dish.
6. Take a tortilla and spoon some of the pinto bean mixture onto it. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
7. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well coated.
8. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.